Ingredients
The following ingredients have 4 Servings
- 1 tablespoon oil
- 2 cloves garlic (finely chopped)
- 1 onion (diced)
- 2 medium potatoes (peeled and cubed)
- 3 ¼ cups (750ml) vegetable stock/broth
- 1 cup (250ml) milk or dairy free milk
- 2 large handfuls kale (chopped)
- black pepper
Instruction
- Heat the oil in a large saucepan and add the garlic, onion and potato. Cook for 5 minutes, stirring often, until soft.
- Pour in the stock and simmer for 10 minutes.
- Add the milk and kale and cook for 3 minutes or until the kale wilts slightly.
- Season with pepper. Use a handheld stick blender to puree the soup or transfer to a blender and whiz.
- Optional serving suggestion: serve with a drizzle of cream (or non-dairy cream) and a sprinkling of seeds.
